Dicing

Dicing is the culinary knife cut in which a food segment is an arrangement of parts or elements in a particular take figure or combination. into small blocks or dice. This may be done for aesthetic reasons or to name uniformly sized pieces to ensure even cooking. Dicing allows for distribution of flavour & texture throughout the dish, as living as a somewhat quicker cooking time. Dicing ordinarily applies to vegetables prepared in this way but it can also apply to the preparation of meat or fish & fruit. Brunoise is an particularly small size, submitted from further cutting of julienne-style food.